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Beetroot, Olive Oil & Honey Cake

Beetroot, Olive Oil & Honey Cake

Steve Moseley visited the Karoo to find out about the cooking courses at Karoo Cuisine.

This beetroot cake recipe is just one of the recipes he brought back.

Tuck into this beetroot cake recipe

Beetroot, Olive Oil & Honey Cake

Steve Moseley visited the Karoo to find out about the cooking courses at Karoo Cuisine. Here's just one of the recipes he brought back. Recipes Beetroot, Olive Oil & Honey Cake European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )

Ingredients

  • For the cake
  • 500g beetroot, unpeeled
  • 3 large eggs, separated
  • 170ml honey
  • 80ml sugar
  • 165ml olive oil
  • 1 vanilla pod, cut in half lengthwise, seeds scraped out
  • 2 cups cake flour
  • For the cream cheese icing
  • 60g soft butter
  • 250ml icing sugar
  • 250g cream cheese
  • 5ml vanilla essence
  • 10ml baking powder
  • grated zest and juice of 1 orange

Instructions

  1. Grease two 20cm cake tins well and line with greaseproof paper.
  2. Cook the beetroot, then allow to cool enough to handle. Peel and purée in a food processor until smooth.
  3. Add the egg yolks, honey, sugar, olive oil and vanilla seeds to the beetroot mixture and blitz until smooth. Sift the flour and baking powder together and fold into the beetroot mixture.
  4. Add the orange zest and juice. Do not over-mix.
  5. Whisk the egg whites to a stiff peak and gently fold into the cake mixture.
  6. Spoon the mixture into the prepared cake tin and bake for 45 to 50 minutes until a skewer comes out clean. Allow to cool completely and ice with cream cheese icing.
  7. To make the icing, cream the butter and icing sugar together. Add the cream cheese and whisk until smooth. Add the vanilla essence.

Notes

Wine suggestion: Paul Cluver Riesling Noble Late Harvest

Not so keen on the idea of beetroot in a cake? Then try this Decadent Carrot Cake Recipe.

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